Beef with Green Peppers and Eggplant

Ingredients 3 medium green peppers 1 medium eggplant 5 tablespoons olive oil 1 cup onion, thinly sliced 1 clove garlic, crushed 1 can tomatoes, (2 lb. 3 oz) 2 1/2 teasponns salt 1/4 teaspoon pepper 1/4 teaspoon rosemary, dried leaves 1 bay leaf 2 1/2 pounds flank steak 1 tablespoon olive oil 1 teaspoon lemon juice 1 teaspoon salt 1/8 teaspoon pepper 1 clove garlic, crushed 1 tablespoon parsley, chopped

Instructions 1. Wash peppers. Halve; remove seeds and ribs. Cut lengthwise in 1/2' wide strips. 2. Wash eggplant. Do not peel. Cut lengthwise into quarters; slice crosswise into 1/4 " slices. 3. In 3 Tablespoons hot oil in 3 quart Dutch oven, saute green pepper, onion and 1 clove garlic until onion is golden and pepper is soft - about 10 minutes. Remove to medium bowl. 4. In same kettle, saute eggplant in 2 C oil, stirring occasionally, 5 minutes. 5. Return pepper mixture to kettle. Add undrained tomatoes, 2 1/2 teaspoon salt, 1/4 teaspoon pepper, rosemary and bay leaf. Simmer, covered, 30 minutes. 6. Trim excess fat from steak. Wipe steak with damp towels. 7. Combine oil, lemon juice, salt, pepper and garlic 8. Place steak on broiler rack; brush with half of oil mixture. Broil, 4" from heat, 5 minutes. Turn; brush with remaining oil mixture. Broil 4 or 5 minutes longer. 9. Slice very thinly on the diagonal and across the grain. Add to vegetable mixture; mix gently. Turn into heated shallow serving dish or baking dish. Sprinkle with parsley.

Notes If desired, prepare peppers and eggplant the day before and refrigerate. Reheat to bubbling just before adding meat.